Wednesday, September 25, 2013

My Homemade Cardamom Squash Soup Base: Recipe for freezing

I used summer squash for this recipe, but I'm sure winter squash would be just as delicious, I just haven't had the chance to try it yet.  I will add to the post if I do. 
I love the flavor of cardamom, so I didn't add any other spices, but you are welcome to try other spices added to the soup or in place of the cardamom.

Ingredients:
20 c. pureed summer squash (I used yellow)
2 1/2 TBSP salt
1 c. sugar
1-2 tsp. cardamom

Directions:
Steam or bake squash until tender.  Scrape the squash out of the peel or if desired, blend the peel with the squash.  Process squash in blender or food processor until smooth (I used a vita mix). Stir in other ingredients as desired, you can omit any ingredients making the squash available for pies or other soups, or you can add the salt sugar and cardamom for the delicious squash soup base.  You may add the sugar, salt and cardamom as desired to your own taste. 

Ladle cooled squash into prepared quart or gallon Ziploc freezer bags, leaving 1 inch headspace (about 3 cups per quart sized bag. Let as much air out as you can and seal.  Freeze.
Makes about 7 quart bags per bag.

To serve the soup:
Ingredients:
1  quart sized freezer bag of frozen soup puree
1/2 c.-3/4c. or milk or cream

Directions:
Slightly warm bag in microwave or in pot of boiling water (does not need to be fully thawed, just enough to where you can pour the bag into a pot. Add milk, cream or do a mixture of half milk and half cream.  Stir over medium heat just long enough to heat through, but do not let it boil.  Add extra salt or pepper to taste. Serve with rolls or cornbread.
Serves 4

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My Homemade Cardamom Squash Soup Base: Recipe for freezing

I used summer squash for this recipe, but I'm sure winter squash would be just as delicious, I just haven't had the chance to try it yet.  I will add to the post if I do. 
I love the flavor of cardamom, so I didn't add any other spices, but you are welcome to try other spices added to the soup or in place of the cardamom.

Ingredients:
20 c. pureed summer squash (I used yellow)
2 1/2 TBSP salt
1 c. sugar
1-2 tsp. cardamom

Directions:
Steam or bake squash until tender.  Scrape the squash out of the peel or if desired, blend the peel with the squash.  Process squash in blender or food processor until smooth (I used a vita mix). Stir in other ingredients as desired, you can omit any ingredients making the squash available for pies or other soups, or you can add the salt sugar and cardamom for the delicious squash soup base.  You may add the sugar, salt and cardamom as desired to your own taste. 

Ladle cooled squash into prepared quart or gallon Ziploc freezer bags, leaving 1 inch headspace (about 3 cups per quart sized bag. Let as much air out as you can and seal.  Freeze.
Makes about 7 quart bags per bag.

To serve the soup:
Ingredients:
1  quart sized freezer bag of frozen soup puree
1/2 c.-3/4c. or milk or cream

Directions:
Slightly warm bag in microwave or in pot of boiling water (does not need to be fully thawed, just enough to where you can pour the bag into a pot. Add milk, cream or do a mixture of half milk and half cream.  Stir over medium heat just long enough to heat through, but do not let it boil.  Add extra salt or pepper to taste. Serve with rolls or cornbread.
Serves 4